Yourstrulyme

Growing up, our everyday meals at home were all about simple, comforting South Indian food. But whenever we went out to eat, it felt like a treat, and Paneer Butter Masala was always our go-to indulgence. Without fail, it was the first thing we’d order. There’s something about that creamy, buttery, mildly spiced gravy that makes it irresistible.

Today, I felt like bringing that restaurant-style indulgence into my own kitchen. Sometimes you just want to pamper yourself and your loved ones with something special. That’s when I decided to make Paneer Butter Masala at home, using a simple and quick recipe that hits all the right notes of flavour and comfort.

Ingredients:

• Butter/oil – 2 tbsp
• Cumin seeds – 1 tsp
• Bay leaf – 1
• Cinnamon – 1 small stick
• Ginger garlic paste – 1 tsp
• Onions – 2, sliced
• Tomatoes – 3, cut
• Cashews – 8-10
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Red chili powder – 1 tsp (adjust to taste)
• Garam masala – 1 tsp
• Salt – to taste
• Paneer – 200 gms, cut into cubes
• Fresh cream – 2 tbsp

Recipe:

1. Prepare the Base:
   • Heat a pan and add butter or oil.
   • Toss in the cumin seeds, bay leaf, cinnamon, ginger garlic paste, and sliced onions. Sauté until the raw smell goes away.
   • Add tomatoes and cashews, then cook until the mixture becomes soft and mushy.
2. Blend the Gravy:
   • Let the cooked mixture cool down a bit.
   • Remove the bay leaf and blend everything into a smooth paste.
3. Cook the Gravy:
   • In the same pan, heat some more butter or oil. Add cumin seeds and the blended paste.
   • Adjust the consistency with water and mix well.
   • Add cumin powder, coriander powder, chili powder, garam masala, and salt. Stir everything together.
4. Add Paneer:
   • Add the paneer cubes to the gravy and let it simmer for a few minutes so they soak up the flavors.
5. Finish with Cream:
   • Stir in some fresh cream for that rich, creamy texture.
   • Serve hot with naan, roti, or rice.

There you have it—Paneer Butter Masala, just the way we love it.

Note: In this version, I had used green chilies while preparing the gravy. However, I found it a bit too spicy, so I have not included them in the recipe. Feel free to adjust based on your spice preference!